Easy Crock Pot Cream Cheese Chicken Chili Recipe
This Easy Crock Pot Cream Cheese Chicken Chili combines tender chicken breasts with black beans, corn, Rotel tomatoes, and a creamy blend of light cream cheese and ranch dressing mix. Cooked low and slow in a crock pot, this hearty chili is packed with bold southwestern flavors, making it a comforting and easy-to-make meal perfect for busy days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Main Course, Chili
- Method: Slow Cooking
- Cuisine: American, Southwestern
Ingredients
Main Ingredients
- 1 15-oz can black beans, drained and rinsed
- 1 15.25-oz can corn, undrained
- 1 10-oz can Rotel tomatoes, undrained
- 1 package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 8-oz package light cream cheese
- 2 chicken breasts
Instructions
- Prepare ingredients: Drain and rinse the black beans to reduce excess liquid and improve texture. Place the two chicken breasts at the bottom of your crock pot.
- Add canned ingredients: Pour the entire can of undrained corn, undrained Rotel tomatoes, and the prepared black beans over the chicken in the crock pot, layering the flavors directly on top of the meat.
- Season the chili: Sprinkle the cumin, chili powder, onion powder, and the entire package of ranch dressing mix evenly over the ingredients. Stir everything gently to combine the spices throughout the mixture.
- Add cream cheese: Place the whole block of light cream cheese on top of the chili mixture. Do not stir it in yet, as it will soften and melt during cooking.
- Cook low and slow: Cover the crock pot with its lid and cook on low heat for 6 to 8 hours. This slow cooking allows the chicken to become tender and the flavors to meld together beautifully.
- Shred chicken and finish: After the cooking time, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot and stir thoroughly to incorporate the cream cheese and chicken evenly throughout the chili.
- Serve and enjoy: Ladle the creamy, flavorful chili into bowls and enjoy a comforting meal that’s easy to prepare and packed with bold southwestern taste.
Notes
- For extra spice, add a pinch of cayenne pepper or jalapeños when seasoning.
- This chili can be served with toppings like shredded cheese, sour cream, or chopped cilantro for added flavor.
- Leftovers keep well in the fridge for up to 3 days and also freeze nicely for up to 2 months.
- You can substitute chicken thighs for breasts if you prefer a juicier texture.
- If you want a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
